Spaghetti Pad Kee Mao (สปาเก็ตตี้ผัดขี้เมา)
Italian cuisine is wildly popular in Thailand, especially pasta. In Bangkok, there are some best Italian restaurants outside Italy. (Of course, there are not so great ones too, but that's everywhere, I guess.)
Not only do the Thais enjoy spaghetti, but we also cook it at home. However, sometimes finding Italian ingredient can be tough, so we tried substitute with the ingredients found in our kitchen and finally came up with our own way to create the dish. Spaghetti Pad Kee Mao is a spaghetti recipe that seasoned mainly with Thai seasonings. It is hot, aromatic and flavorful.
This spaghetti dish is delicious and especially an easy one. I have been pre-occupied lately with some food projects that I’m working on before leaving for Thailand at the end of this month. Not having enough time to cook multi-dish meals, this quick and easy pasta recipe often comes in handy and saves our family dinner.
I hope you want to give this recipe a try and enjoy it with your love ones.
Spaghetti Pad Kee Mao recipe
100 grams dried spaghetti
80 grams chicken breast, cut into bite sized pieces
1/4 cup tomatoes, cut into strips(discard seeds)
1/4 cup carrots, cut into strips
30 grams baby corn, cut into bite sized pieces
30 grams long beans, cut into bite sized pieces
2.5 grams young green peppercorns
1 tablespoon chopped red chili peppers
1/2 tablespoon chopped garlic
5-6 kaffir lime leaves
1 long fed pepper, cut into strips
a good handful of Thai basil
1 tablespoon Thai light soy sauce
1/2 teaspoon salt
2 tablespoon ketchup
1/2 tablespoon sugar
2 tablespoon vegetable oil for stir frying
1. Cook the spaghetti according to the package direction, drain well, set aside.
2. Heat the wok with oil, add in garlic and red chili peppers, stir fry until the garlic turns golden. Add in the chicken, stir fry until it is done then add in vegetable.
3. When the vegetable is cooked, add in spaghetti and the seasonings. Stir to combine, add in Thai basil, do few quick stirs, serve immediately.